“Most sea urchin roe is exported, which is a great shame,” says Luke Burgess. “When it’s fresh, it’s like a taste of the sea. This pairing with clams makes a quick and simple snack. Tomatillos, a tomato relative, are a classic salsa ingredient in Mexico. They’re sold canned in Mexican grocers, although you may be lucky enough to find them fresh at a farmers’ market.”
Ingredients
Tomatillo salsa
Method
Main
1.Bring a saucepan of water with a steam basket to the boil, place clams in a steamer basket and steam until clams open (1-2 minutes). Remove meat from shells (discard shells) and set aside.
2.For tomatillo salsa, pound tomatillo and garlic using a mortar and pestle to a coarse paste, add olive oil, honey and ½ tsp sea salt and mix to combine. Set aside until required.
3.Heat oil in a deep-fryer or large deep saucepan to 180C. Dust clam meat and sea urchin roe in potato flour, shaking off excess, then deep-fry in batches until crisp (1-2 mwinutes). Drain on absorbent paper, season to taste and serve hot with tomatillo salsa, and scattered with fennel pollen.
Drink Suggestion: White Rabbit White Ale.
Notes
